Wondering what to do with all of that fresh produce? Try this delicious cheesy Sweet Corn and Zucchini Pie topped with fresh chopped basil. A satisfying vegetarian main course or delicious side dish for any Summer meal.
If pie isn’t a word you typically associate with vegetables and cheese, it’s time to expand your horizons! Just to keep it real, it’s called a pie because it’s baked in a pie (or quiche) dish. Everything else screams savory.
It also differs from a typical pie because it doesn’t have a crust. That means it’s low in carbs and easy to whip up. We’re talking saute some veggies, add herbs, eggs and a pile of cheese. Bake. Eat. I could call it easy veggie pie, but that just doesn’t have the same ring to it.
Fine Tuning Sweet Corn and Zucchini Pie
A big shout out to my step-daughter Stacey for supplying the homegrown zucchini and the recipe for this Sweet Corn and Zucchini Pie. After making this a few times, she gave it a thumbs up, but cautioned me on the mushrooms. She thought they gave the dish an odd color. After looking over the instructions, I noticed that all the vegetables were being sauteed together. My instinct told me there wasn’t a pan large enough to cook off all of that moisture. Easy answer. Separate the sauteing into two steps so the mushroom can brown up. Much more appetizing!
Two other tips to ensure success. Use cooking spray vs. lining your dish with parchment paper. This helps to minimize the moisture. Also, be sure to let your pie rest before serving. This allows it to set up and makes for a pretty slice on the plate.
Let’s Talk Cheese – always music to my ears as a dairy loving Wisconsin girl. The original Pinch of Yum recipe uses a combination of mozzarella and Swiss cheese. I used sharp cheddar, which added some nice color, along with mozzarella. You could also give Gouda, Fontina or a variety of shredded mixed combinations a try.
Love Veggie Recipes?
Looking for additional inspiration for your Summer bounty? Here are just a few of my favorite recipes.
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Sweet Corn and Zucchini Pie
Ingredients
- 4 tablespoons butter
- half of a yellow onion diced
- 2 ears sweet corn
- 2 large zucchini sliced very thinly (about 4 cups)
- 8 ounces sliced mushrooms
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 ounces shredded cheese I used a mix of Mozzarella & Cheddar
- 4 eggs beaten
- fresh basil
Instructions
- Preheat the oven to 375 degrees. Heat 2 tbsp butter in a large, deep skillet over medium high heat. Add the onions, and mushrooms and saute until onion is tender and mushrooms have released their moisture and started to brown, about 10 minutes. Add corn and saute for 2 minutes. Pour into a bowl or onto a plate. Melt remaining 2 tbsp butter and saute zucchini for for about 5 minute until just starting to get tender but not yet translucent. Remove from heat.
- Once the mixture has cooled for a few minutes, stir in the dry basil, oregano, salt, cheese, and the beaten eggs. Grease a 9″ deep dish pie pan or 9-10″ quiche dish with nonstick spray. Transfer the mixture to the pan. Arrange nicest looking zucchini slices decoratively on the top and then add a little extra cheese. Cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices. Top with fresh chopped basil.
I like adding diced leftover grilled chicken for an all-in-one meal.
That sounds like a great addition! Thanks for sharing@
This was delish. I made it in a crust. If I freeze the second one what temp to reheat it.?
This looks like a yummy veggie dish. My kids can’t do corn on the cob because of braces so this will be a great way to still enjoy some sweet corn.
So incredibly delicious and a great way to use up all that zucchini growing in the garden! The combination of the zucchini, mushrooms, and corn is mouth watering!
Looks really good! I’m going to try next week.